Red pepper & Gruyère filo tartlets
My red pepper and Gruyère filo tartlets make perfect canapés for the festive season – and are just as tasty for summer days too!
These easy tartlets are a great recipe to have in your repertoire ahead of the festive season. They make perfect canapés for Christmas parties, and are easy to throw together for when unexpected guests arrive. Delicious hot or cold, you can easily cook these the day before and heat them up when ready. As I always say, go adventurous with the fillings – use what you love, as well as what you have to hand. My combination of nutty Gruyère with chargrilled peppers from a jar makes for a moreish combination – and as they are made in miniature, you can enjoy more than one tartlet as the mood takes you! If preferred, you can make larger tartlets – just double the quantities shown below, and use a regular muffin tin rather than a miniature one.
INGREDIENTS – makes 12 miniature tartlets
1 pack filo pastry
2 eggs, lightly beaten
75ml cream
100g Gruyère cheese, grated
120g chargrilled red pepper, shredded
1/2 small red onion, finely chopped
Butter, melted
Preheat oven to 200°C /gas mark 6.
Lightly grease a miniature muffin tin and set aside.
Combine the eggs, cream, cheese, pepper, and onion in a bowl. Season with salt and pepper.
Fold out the filo pastry – you need to keep the sheets covered with a tea towel to stop them from drying out. Use a cutter to cut out circles to fit your tin.
Using a 7cm fluted round cutter, cut out 16 rounds from pastry sheets. Put the first sheet in the muffin tin and lightly brush with the melted butter. Put the second sheet on top, at a different angle, and brush with the butter. Repeat until you have filled the tin.
Spoon mixture into the filo shells.
Bake for 10 to 12 minutes or until pastry is golden and filling is set.
Allow to rest for a minute or two, and then remove from the tin.
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